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Dubbels are normally not my favorite, but this one is okay for me. I don't know that I'd buy it again, but it's worth trying once. I had never heard of Schisandra berries and didn't look them up until after the review, and somehow I like it more now.

Had on tap at the Bryant Lake Bowl (from notes): It arrives dark amber with a slight haze and a thin foam collar. Fruit, malt and banana aromas. Banana, bread and fruit flavors with some pepper and herbs. Medium to medium full body, medium carbonation.

Appearance: Pours a deep dark brownish amber ruby with a moderate amount of rising bubbles. About two fingers of off white head which slowly fade into a thin creamy layer. Leaves a lot of creamy lacing around the glass.

Smell: A yeasty, sweet, and fairly tart Belgian aroma with big hints of fruits and spices. Belgian yeast with some hints of clove, pepper, and cinnamon spicing. Scent of Brett funk giving a tart cherry like smell. Fruity hints of banana, pear, and apple as well as some bubblegum hints. Citrus fruit hints of pineapple and grapefruit. Roasted malts with hints of caramel, toffee, chocolate, biscuit, grains, and toast. Dark fruit hints of dark cherry, plum, raisin, prune, and fig. Sweet hints of Belgian candied sugar and brown sugar. Subtle earthy hops. A very solid aroma.

Taste: Like the aroma previews, a yeasty, sweet, and tart Belgian style taste with good notes of spices and fruits. Belgian yeast upfront with a mix of spices including clove, cinnamon, and peppers. Tart fruity cherry notes from some Brett funk. Other fruit notes include banana, apple, pear, and some citrus pineapple, orange, and grapefruit. Notes of bubblegum and some sweet candied Belgian sugar and brown sugar. Roasted malts with notes of biscuit, toffee, caramel, chocolate, toasted bread, and grains. Dark fruit undertones with notes of plum, dark cherry, prune, raisin, and fig. Light earthy hop notes. A pretty interesting and good taste.

Mouthfeel: Medium to full bodied with a moderate level of carbonation. Creamy, slick, and spicy. Sweet but finishes fairly dry. Alcohol heat is light.

Overall: An interesting and solid tasting twist on a Dubbel. Good mix of spices and fruit esters. The Brett adds an interesting kick.

A- This beer pours a dense walnut brown body with an auburn glow at the base and a thick sticky off-white head that pulls up into a meniscus and has some nice lacing with each sip.

S- The dry woody toffee aroma has some dark red wine hints to it as it opens and some fruity hints that take on a bit of plum quality. There is a banana and clove note in the finish aswell.

T- The delicate blend of dark fruit and toffee are soft and have a plum and raisin character if anything. The finish is a herbaceous slightly bitter note but it remains soft. As the beer opens more hints of flavor come through with some citrus rind and circus peanut notes being notable.

M- The medium mouthfeel is followed by a soft fizz and an alcohol warmth.

O- There is a fullness to the flavor but there is a delicate depth to the flavors aswell. It is a nice American dubble and I'm not sure what flavors the schisandra fruit contributed but I couldn't pull it out specifically.

Poured a deep reddish brown with a half-finger off-white head. It looks alright, not the best looking dubbel around though. Scents of Belgian yeast, candi sugar, dark fruit, raisins and some molasses, some spice, some banana, faint alcohol, with a very, very slight hint of funk. Very much a dubbel in it's aroma, not the most complex, but good. Taste follows the aroma. Begins with Belgian yeast spice and candi sugar, moves into figs, dark fruit, raisin, dark brown bread, some sweet spices, particularly cinnamon and slight brown sugar with an extremely faint hint of sour funk on the finish. Again, a standard dubbel, with just a little funk. Not bad, but not the best. Mouthfeel is medium bodied with moderate carbonation and a semi-drying finish, probably from the brett. Overall this is a good dubbel. It's got the qualities of the style, the sweetness, the dark fruit, the Belgian yeast, just not as good as some examples. The brett and schisandra used in the fermentation was barely perceivable however, so this ended up just being a dubbel.

The carbonation is quite soft, just a trilling frothiness, the body an adequate medium weight, and perhaps a bit tacky in its smoothness. It finishes off-dry, yeasty, funky, and semi-sweet in its lingering graininess.

What we have here, is apparently a wild dubbel, we do, with all its attendant characteristics, bolstered somewhat by some peculiar Asian fruit adjunct. Evenly sour, exotically fruity, and more drinkable than yer average American wild ale, this much is certain.